We don’t really eat mac and cheese here in Australia. Well I don’t and no one else I know does and you don’t see it often in recipe books or magazines so we don’t eat it seriously, not like you guys in the USA seem to. Maybe it’s because we don’t have that yellow cheese here, maybe that’s the secret to a good mac.
However I’m open to new ideas so when I saw a recipe for brie mac and cheese I thought I’d make it. Well it wasn’t very nice and I ended up with bucket loads of it. I don’t eat or cook a lot of pasta so maybe it was the fault of the cook that it was a bit bland but I wasn’t prepared to throw away so much food the next day so I had to decide how to make it more interesting. Having had three kids I knew from experience that a surefire way to get something eaten is to either wrap it in puff pastry and bake it or crumb it and deep fry it so I rolled the mass into balls, double crumbed them then deep-fried them and they were pretty damn good I must say. I still had a lot of the original mix to throw away though – my eaters draw the line at third night leftovers.